These easy & delicious Pumpkin Pancakes make for the perfect Fall breakfast! Made with pumpkin puree, 100% whole wheat flour, oat flour, egg, honey, and other wholesome ingredients, these pancakes are guaranteed to please! Can be made gluten-free, dairy-free, and vegetarian.
In a medium bowl, add whole wheat flour, oat flour, baking powder, cinnamon, and salt. Whisk until combined.
In another bowl, add almond milk, pumpkin puree, egg, honey, vanilla extract, and melted butter. Whisk until combined. Then add the wet ingredients into the dry and mix until combined.
Heat a nonstick pan over medium heat. Once hot, spray lightly with cooking oil as needed (optional). Take ⅓ cup of batter and pour into the pan. Cook until you see bubbles on the top side of the pancake, about 2 minutes, then flip. Cook for an additional 2 minutes until golden brown.
Repeat step 3 with the remaining batter. Serve immediately (we like it drizzled with maple syrup or this sugar-free pumpkin pie syrup and chopped nuts). Store leftovers in the refrigerator for up to 4 days, or freeze them for up to 3 months. ENJOY!